Prepare a proper amount of lettuce, remove the root and tail with a knife, then remove the skin, cut the peeled lettuce into small pieces and then cut them into small strips, put them in a larger bowl, add100g of edible salt to 20 kg of lettuce, and marinate them evenly by hand for about 4-5 hours. Marinate the water in the lettuce.

After 4 hours, wrap the pickled lettuce in a gauze to squeeze the water inside, or press a heavy object on it, and put the squeezed lettuce strips on the chopping board to dry the water.

Next, mix a juice, add 600 ml of light soy sauce, 200 ml of light soy sauce, 200 ml of balsamic vinegar, 100 g of sugar, 3-4 grains of star anise and a handful of pepper to a water-free and oil-free pot, boil it and put it in a basin to cool. Prepare120g garlic, peel it, cut it into garlic slices, cut 60g millet pepper into Chili rings, and put it in a bowl for later use. Put the dried lettuce strips in a larger pot, put the chopped garlic slices and millet pepper rings, pour in the cooled juice, and stir well.

Prepare a water-free and oil-free glass container, put the stirred lettuce strips in it, cover it and seal it, and you can eat it the next day. It will not go bad if it is stored in a cool place for 3 months. Lettuce pickled in this way is very convenient, crisp and refreshing, appetizing and serving, and the method is also very simple.

Pickled lettuce tips:

1, when pickling lettuce, be sure to squeeze out the water inside, so that the pickled lettuce will be more tasty, crisp and delicious.

2, the amount of seasoning is not fixed, you can put more if you like spicy food, and less if you don't like spicy food.

3. The container for pickled lettuce must be water-free and oil-free, and there should be no sundries in it. It is recommended to use glass containers instead of plastic or iron, as such containers are easy to break or go bad during the pickling process.